Giolitti Deli recently received two brand new varieties of cheese from Italy this week, and we are excited to introduce our guests to their delicious flavors. We are carrying the Nonno Nanni brand of Stracchino and Robiola cheeses, both of which are soft and creamy and perfect for eating as a snack or as an ingredient in more substantial dishes. We’ve included some introductory information for these our new stracchino and robiola cheeses below, as well as a pasta recipe that can be made with either cheese. Buon appetito!
Stracchino is a type of Italian cow’s milk cheese, often from Lombardy, Piedmont, Veneto, and Liguria. It has a very short shelf life, has no rind, and is very soft and creamy with a mild and delicate flavor. The unique flavor of stracchino cheese comes from an incredible combination of accurately selected milk and live milk probiotics. This unique cheese is hard to find in American stores. Nonno Nanni suggests pairing stracchino with fresh bread, crudités, or cooked vegetables, and the cheese works well as a component of many recipes, including the one we have posted below!
Robiola cheese is a soft-ripened cheese made with varying proportions of cow’s, goat’s, and sheep milk. It is a fresh cheese with a soft, creamy texture and an intense but pleasant flavor. Robiola is easy to spread and is a perfect appetizer or end of meal treat when sprinkled with oil, salt, and pepper. Of course, robiola can also be included in various recipes, particularly pasta recipes, such as the one we have recommended below.
Pasta Recipe to Be Made With Stracchino and Robiola Cheeses
- 8 oz cherry tomatoes
- 2 cloves garlic
- sea salt and freshly ground black pepper
- ½ cup black olives
- 1 Tbsp capers
- 3 Tbsp olive oil
- 6-8 fresh basil leaves
- freshly grated parmesan cheese
- 100g stracchino or robiola
- 250g spaghetti
- Quarter the cherry tomatoes and place them in a medium-sized mixing bowl.
- Chop the garlic finely and toss with the tomatoes; roughly chop the olives and capers and add them along with the pepper and salt to taste
- Drizzle the olive oil over the top and then stir to combine everything.
- Tear the basil into small pieces and set aside.
- Cook the pasta in boiling salted water until al dente. Drain, reserving a little pasta cooking water, and return pasta to the pot. Toss the tomato mixture with the pasta and parmesan cheese, adding a small amount of the pasta cooking water as needed to make it saucy.
- Serve with the fresh basil and spoon dollops of the stracchino or robiola on top. Serve immediately.
Authentic Italian Cuisine From Giolitti Deli
Giolitti Deli is a full-service Delicatessen in Annapolis, MD, specializing in authentic Italian cuisine. Founded in 1992, we use the freshest ingredients to make time-honed recipes from scratch, with no MSG or preservatives. We believe in real food and offer many healthy options, including vegetarian and vegan menu items. At Giolitti Deli, we make our own sauces, mozzarella, grilled and roasted vegetables, bread, pizza dough, and desserts, and our sandwiches, salads, pasta, pizza, and entrees are made to order. Owner Mary Giolitti has combined her passion for great food and fine wine to offer Annapolis a true taste of Italy!
Team members who also make the business possible include Manager Kathy Hunter, Manager and Catering Director Cheryl Molesky, Head Baker Porfirio Diaz, Chef Alfredo Escobar, and Deli Manager Noe Merino. To contact us, please visit our contact page or give us a call at 410.266.8600. Also, be sure to keep up with us on Facebook, Twitter, LinkedIn, and our blog!